My go-to drink, the Manhattan

Ok, so I know people have varying opinions of Manhattans and some of these opinions are strong. Mine, however, is simple. I like Manhattans. I don't love them, but I like them. That being said, I expect any Manhattan I drink to taste,well, like a Manhattan. Are my standards strict? No. Now, with this in mind, let's not forget that some places make shitty Manhattans and I think that you should know that. How does one make a Manhattan? Great question. Here's how, with some notes.

What ya need:

• 3 ounces of whiskey (See Note)
• 1/2 ounce of sweet vermouth 
• 1/2 ounce of dry vermouth
• 2-3 dashes of angostura bitters (to taste)
• 1 cherry, for garnish

Ok, so:
Get a *cold* pint glass, or mixing glass, and add the whiskey, vermouth, and bitters. Fill the remainder of the glass with ice. With a cocktail spoon (the thing that looks like a paddle/disc on the end of straw) **stir** the contents of the glass for about 20 seconds. Strain this mixture in to a cocktail glass and garnish with a cherry.

The best question I get about this regards the stirring of the drink and not the shaking. Shaking is overrated, dilutes the whiskey, makes the drink murky, kills the texture ("mouthfeel") of the drink, and destroys the nuances of some finer whiskeys.

 --NOTE:
Pick your whiskey well. Rye whiskey is historically a favorite in Manhattans, but that shouldn't make your decision for you. Pick the whiskey you like, and experiment to find it. I stick between bourbon and rye for my choices. For bourbons I like Buffalo Trace, Bulleit,  and Eagle Rare 10. For rye, I like Bulleit Rye, Whistle Pig 10 Rye, Russel's Reserve 6 Rye, and High West Rendezvous Rye.

For price-specific reasons, I drink Buffalo Trace Manhattans most of all.